Forward Fooding’s Post

Quevana Vegan Cheese, one of the participants of Desafia #Foodtech Germany program, wants to have a positive impact on society and contribute their bit to improve the food system. Through innovation in fermentation and maturation processes they obtain 100% plant-based cheeses 🧀 that, besides being great, take care of the health of consumers, are efficient in the use of resources to have a sustainable impact and take animals out of the production equation. We talked with Alejandro Álvarez, who together with his family makes sustainable cheese from cashew. 🔗 Visit our blog and learn more about Quevana by the link in comments. #AgriFood #NewFood 

Did you see our feature in the Sacramento Business Journal? We are sharing how Exceedient Foods, the innovation arm of Farmers' Rice Cooperative, is revolutionizing the food industry with single-source gluten-free ingredient solutions. 🌾✨ Dive into the full article to explore our commitment to shaping a future of delicious and sustainable food:https://lnkd.in/gkUarX24

🎤 "We'll reach a production capacity of 300 tonnes by the end of 2024. That’s equivalent to the capacity of 80,000 egg-laying hens.” Cedric Verstraeten, CEO of Valley partner revyve, recently shared some reflections on their journey so far and their plans for the next few months with vegconomist - the vegan business magazine. ♻️ While researching how to make the most out of food production side streams, the team discovered that the secret to unlocking the perfect texture in food can be as simple and sustainable as upcycling brewer’s yeast. 🥚 Today, clean-label revyve products mimic dairy and egg functionality in traditional and plant-based foods. 🌍 Revyve’s climate change impact, as measured by CO2 per kilo of product, is 95% lower than egg white powder. 💰 The team has raised over €15 million in funding from major strategic partners in the food industry and are currently commissioning a new plant with increased production capacity. 🇪🇺🇺🇸 Revyve now has a pipeline of European customers and is planning to introduce their ingredients in the US market later this year. Thanks to our friends at vegconomist - the vegan business magazine for the great interview! 🙏 Check out the full article below. 👇 https://lnkd.in/e-GQTnHj #ingredientinnovation #upcycling #sustainability Edgar Suarez Garcia Corjan van den Berg Jordania Valentim Andrea Brillembourg

A New Era in Alternative Foods 🌱 We're thrilled to share that Armored Fresh and Pureture are gaining significant attention from media, academic institutions, leading food companies, and ingredient suppliers eager to collaborate with us. As we make our mark in the food industry, our mission is to revolutionize the plant-based food sector with innovative, sustainable, and delicious options. With several events starting in the second half of the year and a major event planned for the end of the year, we're accelerating the pace of development in alternative foods. We're not only focusing on alternative dairy but also making waves within the dairy industry itself. We’ve already received inquiries from prominent food industry leaders and academic experts who are excited about our journey. Their interest and support reinforce our commitment to delivering high-quality, sustainable, and taste-driven food products. Look forward to not just zero-dairy cheese but also a variety of delicious alternative dairy products. Stay tuned for more updates! We invite you to join us on this exciting journey and witness the future of food innovation. 🚀 #ArmoredFresh #Pureture #PlantBased #VeganFood #Sustainability #Innovation #AlternativeFood #CleanLabel #ZeroDairy #AlternativeProtein #Casein

🇰🇷🇩🇪 Infinite Roots® partnered with Pulmuone to debut its mycelium-based meat analogues in South Korea The products, featured in Pulmuone's Earth Diet line, include meatballs and hamburger steak. The products focus on the natural umami flavours of mycelium and mushrooms rather than mimicking meat, aligning with local tastes and sustainability goals. Infinite Roots’ approval process highlights differences between regions: South Korea’s quicker, localized system versus the EU’s comprehensive but slower framework. This disparity encouraged the German company to prioritize Asian markets for initial commercial rollouts. Pulmuone’s strong reputation in health-focused food and its $2.1B revenue (with a 135% profit growth in 2023) position it as a pivotal partner for Infinite Roots. Through its Earth Diet label, Pulmuone aims to broaden its meat alternative portfolio while aligning with its ESG goals. Mazen Rizk ✉️ Hungry for more updates on biotech-enabled agrifood businesses and breakthroughs? Devour the free subscription: betterbioeconomy.com

Top food tech trends for 2025 revealed by Augustus Bambridge-Sutton Innovation in the food space has seen a boom in recent years. But this is just the beginning. #foodtech #food #innovation #industry

🥳 Exciting news from the world of sustainable food innovation! Our Alum revyve shared an insightful story. 🚀 Revyve co-founders Corjan van den Berg and Edgar Suarez Garcia, explored the potential of food-production side streams. They discovered that upcycled beer yeast could replicate egg functionality. Harnessing the power of fermentation to produce high-quality ingredients that are completely animal-free. ♻️ Their upcycled ingredients effectively replicate the functionality of eggs, making them a versatile addition to a variety of food applications. From meat and cheese substitutes to appetizers and baked goods, our products offer the texturizing properties traditionally found in animal-based ingredients or chemical additives, yet they are eco-friendly and carry a clean label. 🌲Revyve's products demonstrate a remarkable environmental advantage, emitting 95% less CO2 per kilogram compared to traditional egg white powder and substantially lower emissions than many existing plant-based proteins. Their products cater to the increasing consumer demand for food that is tasty, healthy, and environmentally responsible. 🌿 The implications of such innovations are profound. As we continue to confront global food sustainability challenges, solutions like those from Revyve are needed. Read the full interview of Cedric Verstraeten here: https://lnkd.in/eeAA6dKq #sustainableingredients #foodinnovation #animalfree #futureoffood #foodtech

Check out our feature in a recent article by Food Fix! Highlighting the promising future of alt-meats despite current market challenges. The article emphasizes the growth and resilience within the industry, mentioning our plant-based pepperoni and sausage, which tops pizzas in various locations across Chicago, Arizona, Las Vegas, and L.A. 🍕 This recognition underscores our commitment to providing innovative and delicious plant-based options that are making a significant impact in the food industry. Read the full article for more insights and see how Before the Butcher is contributing to a sustainable food future. ✌ #BeforeTheButcher #PlantBased #AltMeat #SustainableFood #FoodIndustry #Innovation #PlantBasedPepperoni For more details, check out the full article here: https://lnkd.in/ejbyDDNj

“Every meal is a chance to impact the world around us.” The recent article on leveraging fermentation to tackle the global food crisis is a reminder of how innovative solutions can change our food systems for the better. By extending the shelf life of perishables and enhancing their nutritional value, fermentation not only reduces waste but also helps communities facing food scarcity. The benefits of this age-old process extend beyond preservation; it creates an environment that keeps our food safe from harmful pathogens. From traditional staples like yogurt and sauerkraut to new culinary experiments, fermentation is a cornerstone of nutritious and digestible food. Let’s celebrate the power of collaboration and innovation in food technology. Have you experienced the impact of fermented foods in your life? Share your story—your insights could inspire others to think differently about food sustainability. https://lnkd.in/dkGNePpZ

🇦🇹🍤 AUSTRIAN VEGAN SEAFOOD STARTUP OPENS ‘WORLD’S LARGEST’ 3D-PRINTED FOOD FACTORY Austrian alternative protein startup Revo Foods has unveiled a new production facility and an updated version of its flagship 3D-printed salmon. The new site, dubbed the Taste Factory, can produce up to 60 tonnes of product a month at full capacity, and is described as the first manufacturing plant to apply 3D food-printing technology on such a scale. It makes use of Revo Foods’s 3D Structuring tech, which combines two materials (like fat and protein) into complex new forms, in this case resembling meat muscle structures. It helps create desirable textures and juicy, tender structures that are key for vegan fillets. The fat integration creates the delicate layers of its salmon analogue, which are said to separate when baked or fried. “With 3D Structuring, we can create entirely new textures using simple but nutrient-rich ingredients like mycelium, creating products that are just so much more exciting,” said Revo Foods CEO Robin Simsa. Revo Foods, founded in 2021, introduced the first iteration of its mycoprotein-based salmon just over a year ago, initially rolling the whole-muscle seafood analogue at REWE Group’s vegan flagship store, Billa Pflanzilla. Having raised €7.5M ($8.3M) in investment so far, Revo Foods is continuing its efforts to fundraise as it explores new products. One of these could be what Simsa termed a “more natural mushroom protein fillet”, one that would have “an exciting new texture” and umami flavour without attempting to mimic meat – much like what Fable Food Co is doing. Read the full article here: https://lnkd.in/eieVdCCT #GreenQueen #altprotein #foodtech #futurefoods #foodsystems #sustainability #climatechange #innovation